Party-Ready Punch

You've got enough to worry about without having to fix every guest his own drink

HIGH VOLUME: The Fish House Punch is a fool-proof crowd pleaser.
Romulo Yanes for The Wall Street Journal, food styling by Karen Evans

As craft cocktail bars have spread across the country—you know, the ones where the shelves are lined with more bitters than vodkas—it's natural for the discerning holiday-party host to want to replicate that high-caliber experience.

It can be done, but making southsides in the kitchen all night isn't the best way to go about it. Because we're not exaggerating: you will be doing it all night. If you don't believe us, try it—the sound of ice clanking in a shaker causes a kind of Pavlovian response in party-goers. Beers will be dropped.

Wine will be poured into potted plants. Champagne flutes will be placed on the nearest flat surface—without coasters! And quicker than you can say "Negroni," a line will form in front of the person with said shaker in hand: you.

Politely, you'll continue to mix libations for the thirsty, festively attired masses that have gathered. They will sip. They will be thankful. And in five minutes they will be back for more. Yes, they will think you're the best host ever. The problem is, you're not hosting—you're drink-making.

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You could hire your own handlebar moustached, arm garter-wearing bartender, but there's a simpler solution to delivering a proper drink while still being able to do normal party things like, say, party: it is called the punch. We know what you're thinking: I am not in college anymore. I am not serving my guests a mystery concoction out of a tub. Like so many fine things in the drinking universe (tequila, absinthe, Four Loko...ok, not Four Loko) punch has been wrongfully maligned by the frat set.

But, as we hope these stellar recipes will help you discover, it's a brilliant invention—as delightful as it is utilitarian and not the hooch+SunnyD+cheap sparkling something mixtures of your youth. They are proper craft cocktails, super-sized and ready to wow your guests and free you up for more important things—like making sure people are using those coasters.

--Kevin Sintumuang

ENLARGE

Fish House Punch
F. Martin Ramin for The Wall Street Journal (glass)

American Classic

Fish House Punch Adapted from "The Gentleman's Companion," by Charles H. Baker

Stir all ingredients (except ginger beer) in a bowl. Add a large block of ice. Top with ginger beer and garnish with grated nutmeg

4 tips for a successful punch-up

1. The Block of Ice It's simple. Find a large plastic container (that's smaller than the bowl you will be using—a quart should do), fill it with water and freeze overnight. For a festive touch, add in whatever you plan to garnish the drink with before freezing.

2. The Bowl A great punch in a plastic bowl is just wrong. Crate & Barrel makes a fine 10-piece set for $40, but your best bet is to hit vintage stores or eBay. It's also worth searching for ceramic Tom and Jerry bowls.

3. The Double Bowl Technique Forgot to prepare a block of ice? Partially fill a larger bowl with cubes and place the punch bowl on top. You may need to add water to the punch as many recipes require some dilution.

4. The Placard No one wants mystery punch. So take the mystery out of it: Label it with the name, ingredients and some historical information if it's a classic punch. At the very least it will help start conversations, which is why you've invited all of these people over, right?

Corrections & Amplifications The mixer Bittermens Boston Bittahs was incorrectly named as Bitterman's Boston Bittahs in a previous version of this article.

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